Roast chicken with orange & rosemary stuffing & creamy gr
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Onion; finely chopped | |
| 2½ | cup | Cooked long grain rice; approximately (cook |
| ; 1 cup raw rice) | ||
| 1 | pack | MAGGI Orange & Rosemary Gravy Mix |
| 1 | Egg; beaten | |
| ¼ | cup | Pinenuts |
| ¼ | cup | Chopped parsley |
| 1 | teaspoon | MAGGI Chicken Stock Powder |
| Freshly ground black pepper | ||
| 1 | No 20; (1.8kg) chicken | |
| 1 | tablespoon | Butter; melted (optional) |
| 2 | packs | MAGGI Rich Gravy Mix for Light Meat |
| 1½ | cup | Water |
| 5 | tablespoons | Cream; (5 to 6) |
Directions
STUFFING
CHICKEN
Stuffing:
Heat the butter in a saucepan.
Add the onion and cook until soft.
Remove from the heat and cool.
Stir in the remaining stuffing ingredients.
Cover and refrigerate if not using immediately.
When ready to cook, stuff the chicken, then skewer or sew up the cavity.
Chicken:
Place on a rack in a roasting pan.
If wished, brush the chicken with melted butter.
Roast in a preheated oven, 170 C, for approximately 2 hours or until the chicken is cooked. (Keep chicken warm while preparing the gravy).
Drain all the fat from the pan. Combine the gravy mix and water. Add to the pan.
Bring to the boil, stirring constantly, then simmer over a low heat for 3 minutes. Stir occasionally.
Stir in the cream and serve with the chicken.
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